TWENTY-SIX WAYS TO COOK BLUEFISH Pt. #1

BAKED BLUEFISH A L'ITALIENNE

Score and scale the bluefish and put it into a buttered pan with
three tablespoonfuls each of white wine and mushroom liquor, a
tablespoonful of chopped onion, half a dozen chopped mushrooms
and salt and pepper to season. Cover with buttered paper and bake
for fifteen minutes. Take out the fish and add to the sauce half a
teaspoonful of beef extract, dissolved in half a cupful of boiling
water. Add a wineglassful of white wine and thicken with one
tablespoonful each of butter and browned flour. Pour the sauce over
the fish, sprinkle with chopped parsley, and serve.

BAKED BLUEFISH--I

Clean, scrape, and split the fish and take out the backbone. Gash
the flesh and insert a thin slice of salt pork under the skin.
Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls
of chopped salt pork, and salt,

minced parsley, chopped onion, red pepper, kitchen bouquet, and
tomato catsup to season. Add one egg well beaten. Fill the fish and
sew up. Lay on thin slices of salt pork and bake, basting frequently
with the fat. Garnish with cress and lemon.

BAKED BLUEFISH--II

Clean a large bluefish, put into a baking-pan, pour over it a cupful
of boiling salted water, cover and bake for an hour, basting frequently.
Put on a serving platter, and thicken the sauce with browned flour,
seasoning with salt, pepper, Worcestershire and tomato catsup.
Serve with a garnish of sliced lemon.

BAKED BLUEFISH--III

Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion,
a teaspoonful of minced parsley, three tablespoonfuls of butter,
one egg well-beaten, and salt and pepper to season. Stuff the fish
and tie securely. Bake in a pan with a cupful of hot water and a
tablespoonful of butter, basting frequently. Take out the fish,
boil up the sauce, add a tablespoonful of catsup, a tablespoonful
of browned flour wet with four tablespoonfuls of cold water, and
the juice of a lemon. Cook until thick, and strain.

BAKED BLUEFISH--IV

Prepare a stuffing of crumbs, grated onion, beaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.

BAKED BLUEFISH--V

Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.

BAKED BLUEFISH--VI

Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley. Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water,